I have been following the forum for a little while now & wanted to post a proper introduction & say thanks for fueling my interest in Japanese kitchen knives. I have always enjoyed cooking & spent some time in a high-end professional kitchen during undergrad, so I know the benefits of a sharp knife & a little technique. That said, my knife collection never really extended much beyond a set of Wusthof Classics until now. I guess I didn't know what I was missing out on! Here is a quick shot of my new 240mm Takeda Gyuto... No vegetable has been safe in my kitchen since this knife arrived & I've never had so much fun cutting stuff up :biggrin: